Melt
about 11 ounces (300 grams) of the chocolate in a clean and dry heatproof bowl
placed over a saucepan of barely simmering water. Stir frequently so the chocolate will
melt slowly and evenly, and then remove from heat. Wipe the bottom and sides of the bowl to
remove any moisture.

Stir into the melted chocolatethe remaining 5 ounces (155 grams) of
finely chopped chocolate (in three batches). Make sure that each batch of
chocolate is thoroughly melted before adding the next batch. Use a rubber
spatula and be patient as this will take a little time. As the chocolate cools
it will start to thicken and lighten in color. Test the chocolate to see that it
has reached the proper temperature by either measuring with a chocolate
thermometer 88 - 91 degrees F (31 - 33 degrees C) or you can place a small dab
of melted chocolate on your lower lip and it should feel about body temperature
(not too warm or too cool). If the melted chocolate is too warm, add a little
more finely chopped chocolate. If the melted chocolate is too cool, warm for
just a
few seconds in a heatproof bowl placed over a saucepan of barely simmering water. It is now
ready to use. Spread the melted chocolate into a 10 - 12 inch (25-30 cm) circle
on the parchment lined baking sheet. Sprinkle top with the dried fruits and nuts
and gently press into the chocolate. Set aside to firm at room temperature for a
few hours or refrigerate for about 30 minutes.

Cut or break the bark into small irregular pieces. Store in an airtight
container at room temperature or in the refrigerator for up to two weeks.